Lemon White Chocolates

Homemade lemon-cream-filled chocolates at chasingdelicious.com. Recipe by @rvank.

R Sweet, lemony, and chocolatey. Homemade chocolates are surprisingly simple. If it wasn’t for the delicate tasks involved and the time consuming nature of homemade chocolates, we’d probably all be making them for every meal of the day. Now that I think about it, what’ stopping us?


The last on the list is very similar to the previous recipe (just substituting lemon for orange and white chocolate for dark). As lemon (and the sweet and sour flavor it brings to the table) is my personal favorite, I couldn’t pass up a lemon chocolate. Pairing it with the sweet and creamy white chocolate lets the lemon shine.


Lemon Cream Chocolates
Prep time
Cook time
Total time
Chocolate is very delicate (technically it's the cocoa butter in chocolate). Melting the chocolate slowly, over a low temperature is ideal to retaining the chocolate's shiny, crisp characteristics. This also saves us from having to temper the chocolate before working with it.
Recipe by:
Difficulty: Intermediate
Great for: Dessert
Makes: 12 chocolates
  • 3 ounces fondant
  • 1 ounce butter, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 4 ounces white chocolate, roughly chopped
  1. Place the chocolate mould in the fridge or freezer 20 minutes before starting.
  2. In the meantime, begin making the lemon filling. Mix the fondant, butter, lemon juice and lemon zest together in a bowl until combined. A thick paste should form. Set aside.
  3. Heat the water in a bain marie to about 140-160°F. Do not bring it to a simmer or boil. Place a glass bowl on the pot (the bottom should not be touching the water).
  4. Place the chocolate in the bowl and stir occasionally while it melts. This process will be slow and can take up to 30 minutes. Stirring keeps the chocolate from getting too hot.
  5. Remove the chocolate from the heat and the mould from the refrigerator.
  6. Pour a little chocolate into each mould (enough to fill it about ⅓ full).
  7. Using a food-safe brush, brush the chocolate up the sides of the mould. Place the mould in the refrigerator for about 10 minutes.
  8. Remove the mould from the refrigerator and check to see if there are any bare spots. If so, brush on more chocolate.
  9. Spoon a little of the orange filling into each mould. Be sure to leave enough room on top for chocolate.
  10. Pour chocolate on top level to the top of the mould to seal each individual chocolate.
  11. Place the mould in the refrigerator for about 30 minutes or until the chocolates are completely hardened.
  12. Gently remove from the moulds (you may need to flex the moulds to coerce the chocolates out). Store at cool room temperature or in the fridge.

What’s your favorite chocolate? Have you tried making chocolate before? Share your recipe with us in the comments!


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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.


  • Jose

    Nice chocolate. Did you try adding some salt (crystal) on top of the chocolate pieces?

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    Wow! Loving this! Thank so much for sharing :)

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